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“Making pizza is like having a baby. You have to care about it to the same degree.” These are the words of chef Antonio Sarnelli and to me they confirmed my suspicions about the man: This is a dude who …

Owner, Brian Danclair, tells the story of how his tiny restaurant became a roaring success as we dig in to plates of gnarly, sauce-coated reggae wings, squidgey codfish fritters and sip rum punch named after Granny Tina.

Fed Up speaks to journalist and food writer Jay Rayner about today's eating culture, fad diets, the reign of the clean-eating tribe and how the best way to find out someone's dirty secrets is over a bowl of pasta.